Almond Dukkah

• 1/4 cup coriander seeds
• 1/4 cup sesame seeds
• 1 tablespoon black peppercorns
• 1 teaspoon fennel seeds
• 1/2 cup prepared dry-roasted almonds
• 2 tablespoons ground cumin
• 1 teaspoon fresh thyme
• Pita bread or hearty, crusty dipping bread
• olive oil

Preparation

1 Heat a heavy skillet over medium-low heat.
2 Stirring frequently, toast coriander seeds, sesame seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes.
3 Cool and transfer to food processor.
4 Add almonds, cumin, thyme and salt.
5  Grind until crumbly; do not allow mixture to become a paste. Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appeti

Source: Almond Board of California